- 1 whole chicken, cut into 8 pieces
- Salt and pepper
- 1 tsp. paprika
- 1 tbsp. flour, plus extra for dusting
- 1/2 cup olive oil
- 1 tsp. dry oregano
- 1 lb. pearl onions, trimmed and peeled
- 6 cloves garlic, halved
- 3 cups white wine
- 1 1/2 cups chicken stock, plus a bit more on hand just in case
- 2 sprigs tarragon
1. Season the chicken with salt, pepper, and paprika, then dust it with flour. Heat the oil in a deep sauté pan, add the oregano, and brown the chicken on all sides, about 10—15 minutes. Remove the chicken from the pan and set aside.
2. Add the onions to the pan with the chicken drippings and season with salt and pepper. Cook over medium heat, and when the onions begin to caramelize, add the garlic and cook until it is golden brown.
3. Add the wine to deglaze the pan, scraping up any brown bits stuck to the bottom with a flat wooden spoon. (See page 21 for a tip on de¬glazing.) Put the chicken back in.
4. Add 11â„2 cups of the chicken stock and the tarragon and bring the mixture to a boil on high heat. Reduce the heat to a simmer, cover the pan, and cook, turning the chicken pieces over a few times, un¬til cooked through, about 30 minutes. The meat should come off the bone easily when pulled with a fork. If necessary, add more stock as the chicken cooks to keep it from drying out or frying.
5. Take the chicken out of the pan again. Remove the tarragon sprigs and add the remaining tablespoon of flour. Whisk the sauce until it has no lumps.
Put the chicken back in the pan and cook for 2 more minutes.
Recipes taken from Fabio’s Italian Kitchen by Fabio Viviani. Copyright © 2013,
VF Legacy, LLC. Published by Hyperion in April 2013. Available wherever books are sold. All Rights Reserved.